Slow Cooker Chickpea Chili
User Reviews
4.8
Slow Cooker Chickpea Chili
Description
Slow Cooker Chickpea Chili starts with sautéing diced carrots, celery, onions, and bell peppers in olive oil until softened and lightly browned. Garlic is added briefly for aromatic depth. Fire-roasted diced tomatoes and white vinegar contribute acidity and smoky tomato flavor. Cooked chickpeas, sweet potato, and a variety of spices including curry powder, chili powder, cumin, smoked paprika, allspice, ginger, and cinnamon build a complex and warming flavor profile.
The chili is combined in a slow cooker with vegetable stock and cashews, cooking for about four hours on high, allowing the flavors to fully develop and the vegetables to soften. The texture is thick and stew-like, with the cashews lending creaminess and body. Parsley or cilantro garnish adds a fresh herbal note.
This chili serves well as a vegetarian main dish, filling and flavorful without meat. It's especially suitable for cold days when a warming bowl of chili is welcome. Serve with bread or over rice if desired.
Check moisture levels during cooking and add stock if too thick. The recipe advises using a large slow cooker and saucepan for preparation.
Ingredients
- 5 1/4 cups chickpeas or 3 cans chickpeas 15 oz. each, drained, cooked, or garbanzo beans
- 2 carrots medium, peeled and diced small
- 2 celery ribs, diced small
- 2 onions medium, diced small
- 2 red bell peppers seeds and stem removed, diced small
- 2 teaspoons salt divided
- 2 tablespoons garlic chopped
- 1 3/4 cups tomato 1 can, fire-roasted, diced
- 1/4 cup white vinegar
- 1 sweet potato medium, peeled and diced
- 2 cups cashew nuts raw
- 1/4 cup olive oil
- 2 teaspoons sugar
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 3 1/2 cups vegetable stock low sodium, or more if needed
- parsley or cilantro sprigs, fresh, for garnish
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
- Pour the vegetable mixture evenly to cover the bottom of the slow cooker.
- Return the saucepan to medium heat and add the fire roasted tomatoes and vinegar. Use a spoon/spatula to scrape up any brown bits that remain in the pan. Once the mixture begins to boil, turn off the heat. Continue to scrape up as many of the brown bits as you can. Add the mixture to the slow cooker.
- Add remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
- After 2 hours, check your moisture level and add more stock if desired. Continue cooking for remaining 2 hours, or until chili is cooked through. Serve warm, garnish with parsley or cilantro if desired.
Notes
- Use a large (6 quart or bigger) slow cooker to allow even cooking and prevent overflow.
- Monitor the chili halfway through cooking; add more vegetable stock if it thickens too much.
- Sauté vegetables until softened and lightly browned for more depth of flavor before slow cooking.
- Fresh parsley or cilantro garnish brightens the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Sodium | 750mg | 31% |
| Potassium | 875mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 6505IU | 130% |
| Vitamin C | 44.8mg | 50% |
| Calcium | 117mg | 12% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
